1 can garbanzo beans, rinsed and drained
Spinach, 2-3 handfuls, saute until wilted
Leftover rotisserie chicken, skinless and boneless
Roasted vegetables (brussels sprouts, 1/3 chopped onion, 3 medium carrots - cut in sticks, 1/2 zucchini - cut in sticks)
2 small stalks celery, diced
2 T. frozen peas
2 C. Prepared quinoa
2 tsp. minced garlic
2 T. better than bouillon roasted chicken paste
3 C. chicken stock
4 C. water
1 tsp. Penzey's Sunny Paris spice blend
1 tsp. Natures Seasoning spice blend
Dash of chili powder - give it a slight kick
Add all the ingredients to a large stock pot. Simmer on medium low on the stove for at least an hour.
Serving Suggestions
1. Serve with a slice of toasted marble rye.
2. Serve with a grilled cheese.
3. Serve with oyster crackers.
4. Or sprinkle with a little bit of cheese before serving.
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